Valpolicella Classico Superiore Wine

Valpolicella Classico Superiore refers to the highest age statement of a Valpolicella produced in the Classico zone in the Veneto, Italy under the DOC’s guidelines. For wine to be labeled Valpolicella Classico, it must contain the grapes Corvina, Molinara and Rondinella, and have been produced within the limits of the Classico vineyard area. For a wine labeled Valpolicella Classico Superiore, the wine must reach a final alcohol level of at least 11% and be aged a minimum of one year before release.

For more information about Valpolicella, its history and production, please visit Valpolicella.

If you have any familiarity with Italian wines it’s likely that the name Bertani is well known to you. Located around Verona, the Valpolicella region is most famous for Amarone and other wines produced using variations of the passito method. Bertani st...

The Valpolicella Ripasso, is made from the same grapes as Amarone, which are partially dried to make the wonderfully concentrated flavors of Amarone, but in the end there is usually something left over, so on the second pressing (ripasso!) they make a...

Incense, mineral, black fruit skin, greet the nose, full, deep and precise, rich, a bit leathery, deep with fresh red and dried raisin and prune fruits. there’s a hint of wood here and a suggestion of evolution as well. This is superbly aromatic in the...

Smoky, a bit of awkward oak, needs to integrate on the intense licorice, smoked meat, and black fruit scented nose. Juicy, big and mouth filling, if a bit edgy on the palate. This has a nice mineral base lurking under masses of dark fruit, jammy black...

I love Amarone, but can't afford to drink it often. So I've been experimenting with ripassos, which are second wines using the lees from the Amarone production. Sometimes called baby Amarone, they have a lot of the character of an Amarone without the h...

Smells less fresh though more complex than the straight valpolicella. The wood here is obvious but well integrated, and tones down the violet aromas, inching the fruit towards black berry with darker cherry shadings. A touch smoky, light but fairly fu...

Our version of this classic dish is straightforward and hearty, with layers of Ragu alla Bolognese and Béchamel Sauce .
Game plan: You can prepare this recipe a day ahead through step 3. Cover t... Read more »

Everyday Asian ingredients like soy sauce, rice vinegar, and sesame oil transform simple tofu and carrots into a flavorful and healthy vegetarian meal.
To see this recipe with illustrated steps,... Read more »

These fun little breakfast nests will be a hit with the kids . The crispy hash brown nests go great with eggs and bacon . For a tasty addition to your Easter brunch or for other special occasions, ... Read more »

While most scone recipes are prepared as an accompaniment for afternoon tea or coffee, this savory variation, flavored with cheese and bacon, makes an excellent breakfast dish for people on the go. Read more »

Hey guys - I've rather busy as you know. The NWC Italian Night and we served a 5 course meal including either a fruit or tossed salad each, 3 tapas style entree servings, either a rhubarb coffee cake or a double chocolate/dark cherry brownie each with either homemade whip cream or french vanilla ice cream.The opening wine were the Vino Verde & ...
Read More

88-89 points and very well done. This is not a "baby Amarone" for nothing. Good fruit raspbrerry, dark cherry with a touch of blackberry thrown in for good measure. Enough spice and pepper to give a little added snap to the acidity. The tannins are amazingly light yet aggressive enough to give a little chew to the wine. Very enjoyable drinker an...
Read More

I drank a bottle of the 1995 in April 2015 and it was a tired and not very pleasant wine. After it was open for almost 3 hours it began to become more drinkable. Dont know if we should have given it 4 hours to breath but as i have another 11 to drink i guess i will be able to try. Eventually the wine became a not so great tasting plumy and raisi...
Read More

Stemmy and spicy on the high toned and complex nose that shows some light medicinal shadings over fine floral accent notes with a leathery fruit base. Thick and a bit powerful for Valpolicella, this is built on a hard tannic base, and they are chewy tannins, though paired with fine acids that are covered by the rich fruit. With noticeable ste...
Read More

Spicy on the nose, which is a little leafy, with curranty fruit and some paprika accents. Big and rich with wild raspberry and cherry fruit carrying faint shadings of chocolate on the palate. This is, bitterish, deep but transparent on the palate with fresh tannins, lively acids, fine minerality on the backend good length to the dark cherry rhub...
Read More